Easy and Creamy White Chicken Enchiladas

• Meat

  • 1 Rotisserie chicken, pre-cooked plain

• Produce

  • 1 4oz can Green chiles
  • 1 cup Sweet corn

• Canned Goods

  • 1 1/4 cups Chicken broth
  • 1 10oz can Cream of chicken soup

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 1/4 tsp Black pepper, ground
  • 1/4 tsp Sea salt

• Bread & Baked Goods

  • 6 Corn tortillas

• Dairy

  • 3 tbsp Butter
  • 4 cups Mexican-blend cheese
  • 1 cup Sour cream

Found on momdot.com

Description

Ingredients

• 6-8 corn tortillas (enchilada size)
• 1 pre-cooked plain rotisserie chicken, shredded
• 1 cup sweet corn
• 4 cups shredded Mexican blend cheese, divided in half
• 3 tablespoons butter
• 3 tablespoons all purpose flour
• 1-1/4 cups chicken broth
• 1 - 10oz can cream of chicken soup
• 1 cup sour cream
• 1 - 4oz can chopped green chiles
• ¼ teaspoon ground black pepper
• ¼ teaspoon sea salt

Directions

• Preheat oven to 350 degrees F.
• Fill the center of each tortilla with a handful of shredded chicken, a tablespoon or so of the corn, and a pinch of the shredded cheese.
• Roll and place in the bottom of a baking dish with the seam side down.
• In a pot over medium heat melt the better. Add flour and whisk into a thick paste.
• Add chicken broth, cream of chicken, sour cream, chiles, salt and pepper.
• Whisk gently for about 5 minutes until warm and smooth.
• Pour the sauce over the enchiladas and top with remaining shredded cheese.
• Bake for 25 to 30 minutes and serve warm.